Preparation

Whisk together the buttermilk and egg in a medium bowl until blended. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the buttermilk mixture, raisins and caraway seeds to form a soft dough.

Lightly sprinkle a work surface with flour and turn out the dough. With lightly floured hands, knead the dough lightly about 6 or 7 times. Form into an 8-inch round and place in the pie plate. Using a small sharp knife, cut a deep "x" into the dough. Dust the top lightly with flour. Bake until browned and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Remove from the pie plate and cool on a rack. Serve warm or at room temperature.

Preparation

Preheat the oven to 350°F. Spray an 8-inch round pie plate with nonstick spray.
Whisk together the buttermilk and egg in a medium bowl until blended. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the buttermilk mixture, raisins and caraway seeds to form a soft dough.
Lightly sprinkle a work surface with flour and turn out the dough. With lightly floured hands, knead the dough lightly about 6 or 7 times. Form into an 8-inch round and place in the pie plate. Using a small sharp knife, cut a deep "x" into the dough. Dust the top lightly with flour. Bake until browned and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Remove from the pie plate and cool on a rack. Serve warm or at room temperature.